Ingredients:
- 1 cup Unsalted Butter, melted (for crust)
- 1 3/4 cups All-Purpose Flour (for crust)
- 1 cup Granulated Sugar (for crust)
- 1 large Egg (for crust)
- 1 teaspoon Vanilla Extract (for crust)
- 1 (8 oz) package Cream Cheese, softened (for filling)
- 1 cup Unsalted Butter, softened (for filling)
- 1 3/4 cups Granulated Sugar (for filling)
- 1/2 cup Powdered Sugar (for filling)
- 4 large Eggs (for filling)
- 1 teaspoon Vanilla Extract (for filling)
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 teaspoon Salt
- 1 cup Pecan Halves or Pieces, toasted
Instructions:
- Preheat oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving an overhang on the long sides. Lightly grease the exposed sides of the pan.
- Toast pecans lightly in the preheating oven for 5-7 minutes until fragrant. Set aside to cool.
- Make the Crust: In a medium bowl, whisk together the flour and crust sugar. Add the melted butter and egg; mix until a slightly crumbly dough forms. Press this mixture evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes until just set.
- Prepare the Filling Base: While the crust bakes, beat the softened cream cheese, softened butter, granulated sugar, and powdered sugar together in a large bowl until completely smooth and creamy. Scrape down the sides frequently.
- Incorporate Eggs and Flavour: Beat in the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla, cocoa powder, and salt until the chocolate is evenly distributed. Do not overmix.
- Assemble and Top: Pour the chocolate filling evenly over the partially baked crust. Sprinkle the toasted pecans across the top of the batter.
- Bake for 30–35 minutes. The edges should look set, but the centre should still wobble slightly.
- Cool Completely: Remove from the oven and let it cool completely on a wire rack (2–3 hours). This cooling process is crucial for the gooey centre to firm up.
- Serve: Once cool, lift the cake out using the parchment sling, slice, and serve.